Recipe courtesy of Jill Davie
Melanzana (Eggplant Puree)
- Level: Easy
- Yield: 15 to 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 84
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 6
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 2
- Sodium
- 240
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
Ingredients
3 eggplant, halved lengthwise
1/2 cup olive oil
Salt and freshly ground black pepper
1/4 cup sour cream
2 tablespoons minced red onion
1 garlic clove, chopped
1 tablespoon roughly chopped basil
1 tablespoon red wine vinegar
Directions
- Preheat oven to 350 degrees F. Preheat a sheet pan in oven. Generously coat eggplant with olive oil and season with salt and fresh black pepper. Carefully place eggplant on preheated sheet pan flesh down. Bake in oven 45 minutes to 1 hour, or until flesh has fully cooked. Allow the eggplant to cool. Using a soup spoon, gently scrape the flesh from the skin (including any charred or browned portion). Reserve the flesh and discard the skin. Place the eggplant and sour cream in a food processor and pulse until eggplant is slightly smooth (a chunky puree). Empty mixture into a bowl and mix in the red onion, garlic, basil, and red wine vinegar. Season with salt and fresh black pepper.